I looked for a recipe that sounded interesting and found a few for Black Pepper Shrimp but none that really appealed to me. So I just winged it. Served over rice. Moe declared this recipe a keeper.
Home Cookin Chapter: Recipes From Thibeault's Table
Black Pepper Prawns
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16 large prawns
1 tablespoon corn starch
2 teaspoons Shao Hsing Wine
1 teaspoon light soy sauce
2 to 3 tablespoons peanut oil
2 cloves garlic
Coarsely ground black pepper
salt
1 to 2 teaspoons of Thai Sweet Chili Sauce
2 to 4 tablespoons chicken broth
5 green onions - tops only, cut into one to two inches pieces.
Peel and devein prawns. Leave the tail on. Toss prawns with wine, soy and cornstarch. Refrigerate for 15 to 20 minutes.
Heat wok on high. Add oil. Toss prawns in wok and cook for one to two minutes. Sprinkle with black pepper, salt, garlic. Stir to coat, add the chili sauce, chicken broth and the green onions. Stir to coat and serve over rice.
I love when you "wing" it, Ann ~ we all win! :)
ReplyDeleteThis looks luscious, I'm craving it now. Thanks so much for sharing your version, I have a feeling it will make an appearance on our menu quite soon. xo~m.
Ann, the photo looks like there are tomatoes or red pepper in the bowl?
ReplyDeleteBeautifully presented also!!Me too I will make this!!Love the look!!!
ReplyDeleteAnonymous, as you will see from the recipe there are no tomatoes or red peppers. My guess is that you are looking at the tails on the prawns. The pink colour might look like tomatoes or peppers.
ReplyDeleteThanks Mary and Monique. You both are always so supportive.
Ann
Nice blog and thanks for sharing the recipes. It looks super yummy. Wine will do better with it. Keep it up the good work. Looking forward to some more recipes in your upcoming blog.
ReplyDeleteThe flavors in this must combine and be so delicious! I can just taste it.
ReplyDelete